Thursday, December 18, 2014

Pecan Puffs (aka Mexican Wedding Cookies)

Squeezing in another yummy and easy recipe before Christmas is upon us.

This one is simple and mildly sweet.
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The dough only has 2 Tb. sugar...the sweetness comes from the powdered sugar that you roll the cookies in...twice....after baking.  Only FIVE simple ingredients called for in the cookie dough...and then powdered sugar too. 

I loved that the whole batch fit on one cookie sheet too.  It made 20 cookies.
Perfect for something quick to add to a holiday tray or get together.  

I've had this recipe in my files for over 30 years. I know this is a classic cookie, and this is my 'classy' recipe.



I made the balls walnut sized...I think it makes them perfect. 

Enjoy every tender, buttery, flaky, melt-in-your-mouth bite!


PECAN PUFFS 

1/2 c. butter, softened
2 Tb. white sugar
1 tsp. vanilla
1 c. all purpose flour
1 c. pecans, chopped fine 
powdered sugar 

Preheat oven to 300. Grease cookie sheet; set aside.
In medium bowl, cream butter & sugar until well blended; add remaining ingredients. Make walnut-sized balls; place on prepared cookie sheet.  Bake 15 minutes. Roll in powdered sugar when removed from oven.  Cool; roll in powdered sugar again. Cool to room temp. 


Linked to Weekend Potluck



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